Courtesy of Chancery Restaurants

The Chancery offers a taste of tropical life — Caribbean Chicken Satay. Mango salsa adds to the dish.

Pam Carey, Racine, requested the recipe for Caribbean chicken satay served at the Chancery restaurants.

She wrote: "My family and I have been going to the Friki Tiki patio at the Chancery in Racine. There, we have thoroughly enjoyed their Caribbean chicken satay, especially the salsa. We would love the recipe."

Michael Fifarek, corporate chef, sent the recipe, which is prepared by Chef Brandon De Angelo.

Fifarek said the Friki Tiki overlooks the harbor on Lake Michigan in downtown Racine. Tropical drinks, a "bright and fun décor" and an island music mix are designed to make diners feel as if they were on a tropical vacation, he said.

Prepare marinade. Once marinade has cooled, add Caribbean seasoning and chicken. Mix well, cover and place in refrigerator. Marinate chicken at least 2 hours before removing from marinade.

After 2 hours, thread each tender on a skewer and set into a clean tray to transfer to a char-grill.

Prepare mango salsa.

When ready to serve: Place marinated chicken on char-grill over medium heat and grill both sides of chicken until internal temperature reaches 165 degrees. It is important to rotate chicken often so chicken doesn't burn.

Once chicken is fully cooked, place two skewers on each platter. Place mango salsa in a serving dish, set next to satay and serve at once, garnished with a wedge of pineapple.

Chicken satay marinade:

1 cup soy sauce

1 cup sugar

¼ teaspoon freshly minced ginger

½ teaspoon garlic powder

½ teaspoon black pepper

1 ½ teaspoons dry sherry

1 ½ tablespoons pineapple juice

3 tablespoons cornstarch

3 tablespoons cold water

1 ½ tablespoons sesame seeds

1 tablespoon sesame oil

In a saucepan, combine soy sauce, sugar, ginger, garlic powder, black pepper, sherry and pineapple juice. Mix well and place over high heat to bring to a boil.

While mixture boils, dissolve cornstarch in cold water to make a slurry. Add to sauce and mix well to thicken.

Place oil and seeds in a small saucepan over medium heat. Sauté sesame seeds in sesame oil until slightly browned, 2 to 3 minutes.

Stand the mango on your cutting board stem end down and hold. Place your knife about ¼-inch from the widest centerline and cut down through the mango. Flip the mango around and repeat this cut on the other side. The resulting ovals of mango flesh are known as the "cheeks." What's left in the middle is mostly the mango seed. Remove the outer skin of both cheeks so all is left is the flesh of the mango. Cut into ¼-inch-thick slices, then slice ¼-inch slices the opposite direction creating ¼-inch cubes.

Place in a mixing bowl. Add all other ingredients to bowl and mix well. Cover and refrigerate until ready to use.

To request a recipe, write "You Asked for It, " Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; email to jdemski@journalsentinel.com. Requests must include complete restaurant name and address (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Column compiled by Joanne Kempinger Demski.